Introduction 📜
Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce is a vibrant twist on the classic appetizer, perfect for warm-weather gatherings. With smoky grilled shrimp marinated in lemon and garlic, paired with a bold tomato-harissa cocktail sauce, this dish is a flavorful way to impress your guests. It’s easy to prepare in just 30 minutes and delivers bold, summery taste in every bite.
Nutrition Information 🧬
Calories: 310
Protein: 28g
Carbohydrates: 11g
Fat: 18g
Sodium: 860mg
Fiber: 2g
Quick Facts 📊
Cuisine: American
Prep Time: 15 min
Cook Time: 15 min
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Store grilled shrimp in an airtight container for up to 2 days.
Freezing: Not recommended for best texture.
Reheating: Reheat shrimp gently in a skillet over low heat or enjoy cold. Toast can be reheated in the oven at 300°F for 5 minutes.
Serving Suggestions 🍽️
Serve as an appetizer with toasted baguette slices and lemon wedges. Add a light cucumber salad or chilled gazpacho on the side. Sparkling water with citrus or unsweetened iced tea pairs nicely.
Recipe Origins 📜
This recipe is a modern interpretation of the traditional shrimp cocktail, popular in American steakhouses. The grilling and fresh tomato sauce offer a summery, Mediterranean-inspired take that reflects contemporary dining preferences.
Common Mistakes ❌
Skipping the marinade: It’s essential for flavorful shrimp.
Overcooking: Shrimp cooks quickly—watch carefully to avoid rubbery texture.
Skipping the drying step: Moisture prevents charring—pat shrimp dry thoroughly.
Recipe Variations 🔄
Vegan Option: Replace shrimp with grilled king oyster mushrooms or seasoned tofu slices.
Gluten-Free Option: Use gluten-free bread or serve shrimp and sauce in lettuce cups.
Low-Carb Option: Skip the bread and serve shrimp with extra sauce and sliced avocado.
Frequently Asked Questions 🔍
Can I use frozen shrimp?
Yes, thaw completely and pat dry before marinating.
Is it necessary to devein the shrimp?
Yes, for both texture and appearance.
Can I broil the shrimp instead of grilling?
Yes, broil 4–5 inches from the heat source for about 2 minutes per side.
What can I use instead of sun-dried tomatoes?
Use oven-roasted tomatoes or rehydrated dry sun-dried tomatoes.
Ingredients
- 1 ½ pounds large raw shrimp, peeled and deveined, tail-on
- 1 teaspoon crushed red pepper
- 1 ½ tablespoons grated lemon zest, divided
- 1 tablespoon lemon juice
- 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 2 tablespoons grated garlic, divided
- 2 tablespoons kosher salt, divided, plus more to taste
- 1 teaspoon ground black pepper, divided
- ⅓ cup julienned smoked sun-dried tomatoes, chopped
- 3 tablespoons mild or spicy harissa paste
- 1 ½ tablespoons white wine vinegar
- 2 cups chopped red tomato
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped fresh parsley, divided
- 12 baguette slices (1/4-inch thick)
- Cooking spray
Instructions
Step 1
Pat shrimp dry with paper towels and place in a large bowl. Add crushed red pepper, lemon juice, 3 tablespoons of olive oil, 1 tablespoon lemon zest, 1 tablespoon grated garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat. Let sit at room temperature for 20 minutes.
Step 2
While shrimp is marinating, heat 1 tablespoon olive oil in a skillet over medium heat. Add sun-dried tomatoes, harissa, and remaining garlic. Cook, stirring often, for 2 minutes until garlic is fragrant and tomatoes are soft. Stir in vinegar.
Step 3
Transfer tomato mixture and chopped red tomato to a food processor. Pulse 10–12 times until coarsely blended. Stir in hot sauce, Worcestershire, remaining lemon zest, and 1 tablespoon parsley. Season with additional salt. Set aside.
Step 4
Heat a grill pan over high heat and coat lightly with cooking spray. Brush both sides of baguette slices with olive oil. Grill for 1–2 minutes per side until toasted. Transfer to a serving platter.
Step 5
Sprinkle shrimp with remaining salt and pepper. Grill shrimp in a single layer, 2 minutes per side, until opaque and lightly charred. Transfer to platter with toast.
Step 6
Spoon cocktail sauce into a bowl and place on the platter. Sprinkle shrimp, toast, and sauce with remaining parsley and drizzle with olive oil before serving.
